Thursday, June 18, 2009

I missed a week of the Farmer's Market and was stuck buying produce at the local supermarket. And that is a crime during the summer. I picked up a $6 bag of cherries...and they sucked compared to what I can get at the Farmer's Market. Sad. So, I baked with them!

Here is a fresh cherry upside-down cake from Bon Appetit. Find the recipe here on Epicurious.

Placing these cherries (cut side down) on the bottom of the pan was probably the most time consuming part of the cake. Luckily, Racheal and Lee just sent me an awesome cherry pitter!!! Thank you Racheal & Lee! You saved me a zillion hours of work!

The bottom (later the top) layer of the cake is a combo of butter and brown sugar with cherries on top. I think there is too much brown sugar (3/4 cup), but my co-workers liked the big o' layer. You melt the butter in the pan over low heat on the stove (see left photo). This always makes me nervous but it worked out fine.

The recipe says to use a 9" x 2" pan, but I used my 9" x 3" pan. If you have one, please use it. The second photo is from the oven, and this cake totally rises. I think it might overflow in a 9" x 2" pan.

Make this cherry cake with your cherries...and go to your farmer's market for the best stuff! :)

Thank you for posting this recipe. I was just informed that I really should think about making a cherry "something" since they are on sale at the store this week (we don't have fresh cherries here in CT yet). I think this cake will do nicely.

I totally started laughing when I saw cherry upside down cake! Remember your other two cakes that turned "upside down"? Thought maybe you gave up on right side up! LOL, either way it looks great and I'll take a slice!~ingrid

Dear Bec,I think the 9x3 springform will work fine. But I wouldn't put that on the stove to melt the butter because it would come out the sides...perhaps you can melt it on the stove and then put it into the springform. I would wrap the springform in foil too. Or, you can try the 9x2...it just might puff up a lot, but it should work and the dough should come back down into the pan during the cooling. I just thought it was a lot of easier in the 9x3. I'm sure it will be pretty!!! Let me know how it goes! :) - mary the food librarian

Thanks for the tips Mary - it's in the oven (in the springform wrapped in foil) as I write this and I'll let you know how it turns out! I melted the butter in a pan first and then spread it into the springform and heated the springform in the oven for a little while to get it all melty.